Since my youth, I have grown up around handcrafted aged tea. My father, a pu-erh enthusiast who has been sourcing tea for the last 15 years, would bring a tea cake of Laobanzhang pu-erh home and would share it around the family table. He would enthusiastically describe the tea in terms of the change in body temperature and energy level, and my family would give him a confused look while eyeing the balled oolong he brought us.
It wasn't until I started to work professionally in the tea industry that I truly began to appreciate the unparalleled quality of his teas. I realized that the reason he always said "5 stars" to my simple ask to rate his teas was that he only shared top-shelf quality ones with his family. After all those years, I finally was able to connect with him over tea and speak about terroir, age of tree, and vintage.
Pu-erh enthusiasts frequently brag and say, "I drink pu-erh tea" as a sign of connoisseurship. This status creates an invisible line between them and other tea lovers who haven't solved the pu-erh tea puzzle just yet. This famous aged tea can be a hard nut to crack for many tea drinkers.
Because I went through that tea journey, I want to help share this world of aged tea step-by-step so that you too can immerse yourself in this eye-opening world of tea connoisseurship. I would love all of you to be able to enjoy the subtle flavor differences across multiple infusions and appreciate the balance between the slight bitterness in taste and the richness in the natural aroma. Because life is too short to drink bad tea.
Ashley, Founder & CEO
Certified Tea Sommelier